Soul Cakes

This lovely little morsel is a Medieval offering for All Soul’s Day, which is another day in the Hallowe’en season that paid reverence to all souls – those with us here and those on other planes, too.

You don’t need to make them only at the time of year when the veil between the world of the living and that of the dead is thinnest. They are a delicious brunch or teatime treat any time of year. I do think they should always be shared with other souls, though.

Soul cakes are a simple but heartfelt offering.

Makes 12 to 15 2-inch soul cakes

FOR THE BUNS:

2 cups all-purpose flour

1/2 teaspoon nutmeg, ground fresh if possible

1/2 teaspoon cinnamon (this spice is said to encourage warm feelings of friendship and comfort when people smell and taste it)

1/2 teaspoon salt

Generous pinch of saffron threads (to symbolize the sun, so important for the harvest, and the bonfires of Samhain)

1/2 cup milk

1 stick (8 tablespoons) unsalted butter, softened

1/2 cup sugar

2 egg yolks

1/2 cup currants, raisins or other dried fruit

FOR THE GLAZE:

1 egg yolk, beaten (you can substitute 2 tbsp cream if you wish – it’s not as golden but it will give a bit of shine. You can add sprinkles after the milk if you want some pizzazz.)

Preheat oven to 400 degrees.

Combine the flour, the nutmeg, cinnamon and salt in a small bowl. Mix well with a fork.

Crumble the saffron threads into a small saucepan and heat over low heat just until they become aromatic, taking care not to burn them. Add the milk and heat just until hot to the touch. The milk will have turned a bright yellow. Remove from heat.

Cream the butter and sugar together in a medium bowl with a wooden spoon (or use an electric mixer with the paddle attachment). Add the egg yolks and blend in thoroughly with the back of the spoon. Add the spiced flour and combine as thoroughly as possible; the mixture will be dry and crumbly.

One tablespoon at a time, begin adding in the warm saffron milk, blending vigorously with the spoon. When you have a soft dough, stop adding milk; you probably won’t need the entire half-cup. (If you have some left, you can use this as your glaze.)

Turn the dough out onto a floured counter and knead gently, with floured hands, until the dough is uniform. Roll out gently to a thickness of 1/2 inch. Using a floured 2-inch round cookie or biscuit cutter, cut out as many rounds as you can and set on an ungreased baking sheet. You can gather and re-roll the scraps, gently. The round shape is like the sun, and also like a coin – it makes a lovely offering.

Decorate the soul cakes with currants (you can make a cross pattern if you wish, or a star – whatever inspires you.) Then brush liberally with the glaze. Bake for 15 minutes, until just golden and shiny. Serve warm if possible.